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Simple Homemade Pies

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Author Topic: Simple Homemade Pies  (Read 710 times)
« on: March 23, 2009, 11:32:21 pm »

if you have any left over Steak Casserole or Savoury Mince or even Bolognaise try this easy Pie

Fill large Vol au vont cases with whatever meat mixture you have

top with Mashed Potatoes [ add Parsley or Chopped Chives if desired ]

sprinkle with Grated Cheese

Heat for 8 - 10 mins @ 180c

Serve with a Salad for a quick lunchtime meal
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Posts: 2335


« Reply #1 on: March 27, 2009, 09:49:21 am »

Made a couple yesterday used dessert bowls as pie dishes.
Neighbour gave me a punnet of swiss mushrooms so chopped 3/4 of them up with half a dozen shallotts and 4 cloves segments garlic and fried them lightly in a wee bit of butter and a squeeze of lemon ( gives the mushies a bit of a tang as they absorb flavours with the butter, (do not add salt as will make onions and mushies soggy) and added them to some mince I had simmered for five mins added a couple of beef cubes couple of tablespoons of tomatoe paste some cracked pepper and a wee bit of salt then made very thick with roux (2 parts flour to 1 part butter lightly browned) lined the dessert bowles with supermarket puff pastry filled and topped and slit the top with some small vents and baked at 220 mid oven till pastry puffed and lightly brown on top, about 20 mins but keep eye on them and use heat baffle in bottom of oven so as not to burn the bottoms...........Neighbour got one and I had other for tea. Yummy! :H
« Last Edit: March 27, 2009, 09:56:14 am by donquixotenz » Report Spam   Logged

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« Reply #2 on: March 30, 2009, 08:43:22 am »

Both of those sound delicious.    Have you priced Vol au vont cases lately?   Yikes you wouldn't want to be making them for a crowd.         I see Aunty Betty is putting out Yorkshire pudding cases in the freezer dept now which would also be good for using left overs.    Another tip for a pie base is a slice of bread, remove the crusts and push into a muffin pan to toast leaving the corners sticking up.   You can roll the bread with a rolling pin to make it more pliable.
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« Reply #3 on: April 11, 2009, 08:20:11 pm »

I made some small savoury size pies tonight using the pack of 12 cases of Aunty Bettys Yorkshire Puds and filled them with savoury mince.        They were very nice.
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« Reply #4 on: April 11, 2009, 11:43:01 pm »

Sounds good Magoo.   Might make those when grandson is here for tea after rugby training. 
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« Reply #5 on: April 12, 2009, 09:26:25 am »

They will be a hit I am sure.   I thought they were nicer than pastry cases.
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« Reply #6 on: June 11, 2009, 07:15:52 pm »

Pure pie delight

By GRAHAM HAWKES - The Southland Times | Monday, 25 May 2009

SCOTCH PIE: While good pie-making does take time (more so when you also hand-make the pastry) it is well worth the effort and is certainly not anything to be afraid of. — ROBYN EDIE/The Southland Times.

SCOTCH PIE: While good pie-making does take time
(more so when you also hand-make the pastry) it is
well worth the effort and is certainly not anything to
be afraid of. — ROBYN EDIE/The Southland Times.

I can't imagine what it would be like to attend a major sporting event without the opportunity to enjoy a tasty pie.

It seems almost every culture has its own version of a succulent crisp, golden pastry, of some sort, holding a delicious filling of either sweet or savoury. Love them or hate them we all eat them from the rugby terraces to the family table.

While the French fancy goose as the hero of their pie, the British are well-known for favouring pork as a filling. The Americans seem to prefer apples and down under mutton and mince and cheese seem to be ever popular.

Frankly, pies don't need an abundance of ingredients or fancy filling. Slow cooking, good quality meat in a pie will give anyone a great sense of achievement. While good pie-making does take time (more so when you also hand-make the pastry) it is well worth the effort and is certainly not anything to be afraid of.

Interesting to note back when pies were first being produced the pastry was never eaten. It was used merely as a container for the filling to be cooked in and also as a form of sculpture all very popular as centerpieces on banquet tables during the medieval period of England.

Later it was the English we must credit for replacing the oil component of the paste, as used by the Romans, to firstly suet and then on to lard before finally using butter, which created the delicate pastry styles we all get to enjoy today.

Today, let's look at a pie enjoyed by tens of thousands of people each Saturday around Scotland the Scotch pie. Made with a hot water paste these hand pies are absolute little treasure chests of pure pie delight.

In Scotland often the butcher and the baker will work together developing their own recipe firstly for the leanness of the meat and then the individual mixture of spices and secret ingredients. It is essential you buy good quality lean mince as it really does make a difference to the finished pie.

I well recall my Grandmother making Scotch pies and back then jam jars were used as the model for the past to be placed on. With the jar upside down the paste was wrapped over the base of the jar then wrapped with brown paper which was tied to keep secure. The jar was then place in a cool place to set before being removed from the jar and placed on the baking tray for filling.

I simply use texes muffin tins.

When making these, the traditional way you allow the pastry on the top to be slightly sunken with a defined hole in the centre so the warm gravy can be poured over it at the time of purchase.



For the hot water paste: The trick here is to use your hot water paste while it is still warm so you must be reasonably quick once you have made it, so have your pie moulds ready and greased before making the pastry.

Pie Cases Ingredients:

  • 500g plain flour
  • ½ tsp salt
  • 1 dstsp icing sugar (this will give you a nice rich paste)
  • 1 large egg beaten
  • 200ml water
  • 90g butter
  • 90g lard

Pie Cases Method:

  • Place the flour, salt and icing sugar in a large mixing bowl forming a well in the middle.
  • Place the egg in the well and spread the flour over the top of the egg.
  • In the meantime, place the water, butter and lard in a saucepan and bring to the boil.
  • Once the liquid is boiling pour it over the flour mixture and mix as you would scones with a knife.
  • Knead the pastry until all the egg streaks have gone and you have a nice smooth ball of paste.
  • Roll out on a lightly floured board and cut to fit your pie cases.

Pie Filling Ingredients:

  • 500g of good lean minced lamb
  • 1 medium onion, peeled and finely chopped
  • ½ tsp ground nutmeg
  • 1 Tbsp Lee and Perrins sauce
  • 5 Tbsp lamb stock
  • Freshly ground black pepper and sea salt to taste

Pie Filling Method:

  • Place all ingredients in a bowl and mix until all well combined (note: At this stage you can use any other seasonings or flavourings you may prefer).

To Complete The Pies:

  • Divide the meat mixture between the eight pastry cases and press down well.
  • Dampen the edges and place the lids on top and seal ensuring the lid is slightly lower than the rim.
  • Crimp the edges with your fingers to ensure a good sealing has taken place.
  • Brush with a little beaten egg to glaze and cut in a hole in the centre to allow the steam to escape.
  • Place in the centre of a pre-heated oven at 180°C and bake for 45 minutes or so or until lightly golden.
  • Serve hot from the oven with warm gravy poured on the top and into the steam hole.

Bon appetit!

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« Reply #7 on: June 29, 2009, 02:53:23 am »

Homemade pasties

By CAROLINE VELIK - Cuisine | Friday, 26 June 2009

TASTY TREAT: Littlies will love small pasties. It's a fun way to encourage those with small appetites to try new vegetables.

TASTY TREAT: Littlies will love small pasties.
It's a fun way to encourage those with small
appetites to try new vegetables.

A basic recipe from which you can make your own. Use different types of mince and vegetables depending on what you have on hand.

Make different sizes depending on the age of those who will eat them. Littlies will love small pasties. It's a fun way to encourage those with small appetites to try new vegetables.


  • 250g lamb mince
  • 1 onion, peeled and diced
  • 1 potato, peeled and diced
  • ½ carrot, peeled and diced
  • ½ turnip, peeled and diced
  • 1 tsp salt
  • freshly ground pepper
  • 1 tbsp chopped parsley
  • 4 sheets frozen shortcrust pastry
  • 1 egg, beaten


  • Preheat oven to 200°C.
  • Combine lamb, vegetables, salt, pepper and parsley.
  • Cut pastry into 4 circles. You can use a saucer as a guide.
  • Place a quarter of the mixture into the middle of each pastry round.
  • Brush pastry edges with egg wash, fold edges together, joining in the middle.
  • Pinch the edges together to seal well.
  • Place on a lined oven tray and glaze with remaining egg wash.
  • Bake for 10 minutes, then reduce heat to 180°C and continue to cook for 35 minutes.
  • Serve hot with homemade chutney or tomato sauce.

Serves 4.

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